Ingredients
| Quantity | Ingredient |
|---|---|
| 1 kg | Ikan Gurami (Gurami fish) |
| 250 ml | Santan (coconut milk) |
| 15 pcs | Cabe Rawit (bird’s eye chili) |
| 3 pcs | Bawang Merah (red onion) |
| 2 pcs | Bawang Putih (garlic) |
| 1 finger | Jahe (ginger) |
| 2 fingers | Lengkuas (galangal) |
| 1 stalk | Sereh (lemongrass) |
| 1 finger | Kunyit (turmeric) |
| 3 leaves | Daun Jeruk (lime leaves) |
| 1 piece | Asam Gelugur (dried sour fruit) |
| 2 tbsp | Minyak goreng (cooking oil) |
| 50 ml | Air (water) |
| To taste | Garam (salt) |
Instructions
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Prepare the Spice Paste: In a mortar and pestle, grind together the cabe rawit, bawang merah, bawang putih, jahe, and kunyit with a pinch of salt until you achieve a smooth paste.
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Add Aromatics: Bruise the lengkuas and sereh to release their flavors.
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Sauté the Spices: In a heated pan, pour in the minyak goreng. Add the spice paste along with the lengkuas, sereh, and daun jeruk. Sauté until fragrant and the oils are released.
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Cook the Fish: Pour in the air and bring to a gentle boil. Add the ikan gurami, cut into pieces, and let it simmer for about 5 minutes to allow the fish to absorb the flavors.
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Add Coconut Milk: Stir in the santan carefully, maintaining a medium heat. Cook until the fish is fully cooked and tender. Taste and adjust the seasoning with salt if needed.
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Serve: Once cooked, transfer to a serving dish and enjoy your delicious Gulai Ikan Gurami, perfect for a family meal or special occasion!